Liquid sugars such as sucrose, fructose, and honey are used extensively in the food and beverage industries that produce soda, candy, honey, and a variety of other foods. This sugar syrup with high osmotic pressure can be subject to microbial growth, resulting in health problems and spoilage. Therefore, heat treatment pasteurization is commonly used to control microorganisms in fructose syrup or any sugar syrup used as ingredients in food and beverage production.
One disadvantage of using heat treatment pasteurization is the big investment: capital cost of the pasteurizer and the energ cost that tend to increase. Pasteurization using UV is a potential alternative to heat pasteurization. Besides the low investment and low energy cost, UV treatment of food is a physical rather than a chemical process. This is an advantage as there might be residuals in chemical processes. Treating foods with UV light offers advantages to consumers, retailers, and food manufacturers such as improved microbiological quality, replacement of chemical treatments, and extended shelf life while prevent problems with the odor, taste, nutritional decrease, and other undesirable changes. This results in the reduced use or elimination of chemical treatments.Moreover, UV systems have been effectively designed and validated for liquid sugar in manufacturing companies since 1983 and has been approved by WHO and FDA regarding the safety.
As liquid sugars have high vicosity characteristics that will become challenges of lower transmission of UV light, LS HX Series High Performance UV System could be an alternative to pasteurize liquid sugar. Please contact TriotirtaCare as authorized Aquafine distributor for Indonesia for proper application by taking your syrup brix and condition into consideration, and details such as: unit standard features, options including additional flow rates that could be adjusted with your water system to meet the UV dose, and more information to ensure proper installation.